Gluten Free Sourdough Bread (Edit recipe)

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If you're reading this it means you are likely ready to make your first gluten free sourdough loaf! And if you aren't just yet, you can check out my instructions to get started here, and within a week, you will be ready to make your own gluten free sourdough loaf!

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PREP TIME

16 hours

COOK TIME

1 hour and 10 minutes

INGREDIENTS

Serves: 8

Ingredients

2 cups Gluten Free Flour, King Arthur Measure for Measure Gluten Free Flour
1 tsp Salt
1.5 cups Water, room temperature
2 Tbsp Honey, or Maple Syrup
1 Tbsp Olive Oil
3 Tbsp whole Psyllium Husk
1 cup Gluten Free Sourdough Starter (click for recipe)
1 Tbsp White Rice Flour

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Before you are ready to start making your gluten free sourdough loaf, you will need to feed your starter with ½ cup of gluten free flour and ½ a cup of water. Do this 6 to 12 hours before.
In a large glass bowl, whisk together the flour and salt.
In a separate bowl, combine the water, honey, olive oil, and psyllium husk. Let it sit for a few minutes or until it begins to thicken
Once the psyllium husk mixture has thickened, mix in the sourdough starter.
Add your wet ingredients to your dry ingredients and mix with a dough whisk until roughly combined. Cover with plastic wrap or a towel and set aside for 30 minutes in a warm place.
Knead the dough until you can form it into a smooth round bowl. Dust a clean bowl or banneton basket with white rice flour, place the dough seam side up, cover, and let proof on the counter for another 2 hours.
The next step is the long proof phase. I have found that the best method for proofing a gluten free loaf is a long proof in the fridge. Place the loaf in the fridge for 8 to 12 hours.
Once the long proof is over, it is time to shape your dough:
Flatten the dough into a rectangle, being careful not to cause any tears or holes.
Fold the dough into thirds, creating a trifold, and then roll into a ball. Knead gently to close the seams and shape the loaf.
Rest for 15-20 minutes and repeat.
The last step before baking is one more shorter proof. Place the dough seam side up in the bowl/basket and cover with the rest of the towel. Let it proof on the counter for 2 hours.
30 minutes or so before the final proof is over, preheat your oven to 500F with your dutch oven inside of it.
Once the oven has preheated, lay a piece of parchment paper down on the counter and place the dough seam-side down. Score the dough in any design you would like using a bread lame or a knife. Then, carefully place the dough into your dutch oven.
Drop your oven temperature to 450F and bake the loaf with the lid on the dutch oven for 45 minutes.
Remove the lid and bake uncovered for 20 minutes.
When the loaf is done baking, immediately remove from the dutch oven and place on a cooling rack. As tempting as it may be, do not cut into your loaf! You need to let it cool for a few hours before you slice into it, otherwise it will be gummy.

Notes

Making gluten free sourdough bread is time & labor intensive! Add in the cooling time and it is close to a 24 hour process. I like to start my loaf at 7 or 8 in the morning so that I can bake it before I go to bed. This allows it to cool completely overnight, making it perfect to eat in the morning. You can find all the tools I use to make my gluten free sourdough bread on my amazon storefront under Sourdough Starter Kit. Full disclosure, I can earn commissions off of anything purchased from this kit, but I promise that I would not link anything if it wasn't what I was already using! This recipe has been updated as of October 2024 based off of feedback and further recipe development!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	142
Fat:	2 g
Carbohydrates:	31 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	285 mg
Fiber:	4 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.